Karanjia

Karanjia

Ingredients:
For cover :
1 cup plain flour (maida)
1 tbsp. ghee
water to knead
For filling:
1/2 cup coconut flakes fine
1/2 cup khoya
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamon powder
1 tbsp. crushed almond
1/4 cup sugar ground
10 to 15 raisins
Method:
For cover:

• Roast khoya to a light pink by stirring continuously over low heat.
• Cool and break in fine crumbs with fingers.
• Mix flour and ghee well.
• Add enough water to make soft pliable dough.
• Keep aside.

For filling :

• Roast coconut flakes lightly. Cool.
• Mix all other ingredients.
• Check for sweetness.
• Make small (4 ") rounds, not too thin not too thick .
• Place 1 tsp. filling in one half of round .
• Fold over the other half, sealing in the mixture.
• Seal edges by twisting or pressing together .
• Make all in t he same way.
• Dry on clean cloth for 30 minutes.
• Deep fry in hot ghee on low till light brown on both sides.
• Drain and cool completely before storing.

Note: You may use a karanjia mould for filling them if available